Vegan avocado pudding
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Enjoy the rich flavor and smooth texture of chocolate pudding with this dairy-free dessert. Its secret lies in creamy avocado and velvety coconut milk. Together, they create a deliciously creamy treat with a deep chocolate flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup unsweetened coconut milk
- 2 tablespoons cocoa powder
- 2 tbsp. l. agave syrup
- 1 large ripe avocado, about 220 g, cut into pieces
- A pinch of coarse salt
We recommend
Cooking the dish according to the recipe:
- In a small bowl, combine the coconut milk, cocoa powder, and agave syrup until smooth. Transfer to a small food processor along with the avocado and salt and process until smooth, about 1 minute. Taste and add more agave syrup if needed for a sweeter pudding.
- Divide the pudding into two small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.
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